The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good! mexicanplease.com
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4.62 from 54 votes

Roasted Poblano Soup

The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: Mexican
Servings: 3 people
Calories: 292kcal
Author: Patrick Calhoun | Mexican Please

Ingredients

  • 4-5 poblano peppers
  • 1 onion
  • 4 garlic cloves
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 4 cups stock
  • 2 teaspoons Mexican oregano (optional)
  • pinch of cumin (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • freshly ground black pepper

For the garnish (optional):

  • finely chopped cilantro stems
  • Mexican Crema (or heavy cream)
  • hot sauce
  • freshly ground black pepper

Instructions

  • Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
  • Add 3 tablespoons butter to a saucepan on medium heat.  Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened.  Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
  • Add 3 tablespoons flour to the onion mixture and combine well.  Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well.  Simmer for 7-8 minutes.
  • Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan. 
  • Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
  • Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
  • Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
  • The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
  • Store leftovers in an airtight container in the fridge.

Notes

This soup is spicy!  If you want a milder version I would recommend roasting all of the poblanos but only adding half or two-thirds of them to the pan to start with.  Once blended, take a taste and if you want more heat simply add more poblano. 
 
I used homemade chicken stock with this recipe. Store-bought stock typically has a higher sodium level so adjust accordingly.
I used Valentina hot sauce to add a hint of acidity, but there are lots of options for this: lemon/lime juice, vinegars, or your choice of hot sauce.
I tried this recipe with cream mixed into the soup but didn't like it as much. I preferred it when the cream was used as a garnish.

Nutrition

Calories: 292kcal